Introduction

Delicious and hearty meatballs with a sweet and savory sauce over nutty brown rice. A wonderful finish to the day!
Delicious and hearty meatballs with a sweet and savory sauce over nutty brown rice. A wonderful finish to the day!

Directions

Rice:In a heavy bottom pot, add rice, water and salt, heat to a boil. Once water begins boiling, cover with a tight fitting lid and reduce heat. Let cook for 45 minutes. Do not uncover for those 45 minutes. Once cooked, fluff with a fork.

Meatballs:In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 40 meatballs, about 1-inch in diameter.

Heat a large saute pan on medium, spray with olive oil cooking spray and brown the meatballs in batches until golden on all sides. Add more spray, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes.

Sauce:In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

To plate:Measure about 1/2 to 3/4 of a cup of rice. Top with 8 meatballs and the sauce.